
When we decided to create a beer for beer lovers watching their gluten intake, we started experimenting with gluten free grains like quinoa, millet, sorghum and rice. While the resulting flavors were interesting, beers made with these grains tasted just like the grain from which they were produced -- not the same flavor we have come to expect from beer made using barley malt.
Lucky for us there is another way to produce gluten-reduced beer made with grains that contain gluten. This method involves the use of an enzyme – a protein with a specific function – that breaks down gluten into smaller fragments. We add this enzyme in the brewing process and analyze the finished beer in the lab using the industry-supported R5 Competitive ELISA method. This creates a beer with all of the barley malt-derived flavor without all the gluten.
IBU: 30

Reviews

Fmk2189
@ Smith's Grocery5 years ago

3.3
Much better than I thought it would be but still feels like I'm missing something it's not bad decent ale, crisp finishes nice worth a try

Carlito Aloloko
5 years ago
3.2

Mr X
6 years ago

3.4
This is surprisingly good. Has some earthy hops with some light pine. Has a caramel malt background. For a gluten free, or really gluten removed in this case, this is tasty and truly tastes like an APA.

Wili_boy
6 years ago
2.1

ThomasGL
6 years ago

3.5

Rodrigo
6 years ago
5.0

Roywenk
7 years ago
4.0
En av de bästa glutenfria jag smakat!

Jani S
@ Weis Markets7 years ago
3.0

Scott Johnson
7 years ago
3.0
Gluten free... hmmm not a watch what I eat or drink kind of person but this isn't bad.

Francisco G
8 years ago
3.5